Enhancement of digestive enzymatic activity by cumin (Cuminum cyminum L.) and role of spent cumin as a bionutrient

Food Chemistry

Volumn 110, Issue 3, 2008, Pages 678-683

  Milan, K S Muthamma ^a   Dholakia, Hemang ^a   Tiku, Purnima Kaul ^a   Vishveshwaraiah, Prakash ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Amylase activity; Bioavailability; Essential oil; Hot water cumin extract; Lipase activity; Oleoresin; Protease activity; Saline cumin extract

Indexed keywords

AMYLASE; CARBOHYDRATE; CITRIC ACID; ESSENTIAL OIL; FAT; IRON; NICOTINIC ACID; OLEORESIN; PHYTASE; PROTEINASE; RIBOFLAVIN; SODIUM CHLORIDE; THIAMINE; TRIACYLGLYCEROL LIPASE; VITAMIN; ZINC;

ANTIOXIDANT ACTIVITY; APIALES; AQUEOUS SOLUTION; ARTICLE; BIOAVAILABILITY; CONTROLLED STUDY; CUMIN; DIETARY FIBER; DIGESTION; ENZYME ACTIVITY; NONHUMAN; NUTRIENT; SPICE;

CUMINUM CYMINUM;

EID: 42649145427     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.02.062     Document Type: Article

References (21)

1. AOAC Official methods of analysis of the association of official analytical chemists 15th ed. 1990 AOAC Washington, DC
2. AOAC Official methods of analysis of the association of official analytical chemists 13th ed. 1990 AOAC Washington, DC
3. AOAC Official analytical method of the American spice trade association 4th ed. 1997 AOAC New Jersey
4. AOAC Official methods of analysis of the association of official analytical chemists 17th ed. 2000 AOAC Washington, DC
5. M. De Angelis G. Gallo M.R. Corbo P.L. Mcsweeney M. Faccia M. Giovine Phytase activity in sour dough lactic acid bacteria: Purification and characterization of a phytase from Lactobacillus sanfranciscensis CBI International Journal of Food Microbiology 87 2003 259 270
6. H. Glatzel Physiological aspects of flavour compounds Indian Spices 5 1968 13 21
7. Gopalan, C., Rama Sastri, B. V., Balasubramanian, S. C. (1989). Nutritive value of Indian foods (pp. 59–93). National Institute of Nutrition, ICMR, Hyderabad, India.
8. Hu. Guohua Lu. Yanhua W. Dongzhi Chemistry characterization of chinese chive seed ( Allium tuberosum Rottl.) Food Chemistry 99 2006 693 697
9. R.F. Hurrell Phytic acid degradation as a means of improving iron absorption International Journal of Vitamin and Nutrition Research 74 2004 445 452
10. P. Leon A. Nils-Georg F.S. Thomas W.D. Jonathan F. Wan Determination of insoluble and soluble dietary fiber in foods and food product: Collaborative study Journal of AOAC International 75 1992 2
11. J. Luten H. Crew A. Flynn P. Van Dael P. Kastenmayer R. Hurrell Interlaboratory trial on the determination of the in vitro iron dialysability from food Journal of the Science of Food and Agriculture 72 1996 415 424
12. K. Platel K. Srinivasan Influence of dietary spices and their active principles on pancreatic digestive enzymes in albino rats Journal of Food Science and Technology 28 1991 35 38
13. M. Ramadan W.K. Lothar J.T. Morsel Radical scavenging activity of black cumin ( Nigella sativa ), coriander ( Coriandrum sativum L.) and Niger ( Guizotia abyssinica cass.) crude seed oils and oil fractions Journal of Agricultural and Food chemistry 51 2003 6961 6969
14. Rick, W., & Stegbauer, H. P. (1974). α-Amylase measurement of reducing groups. In H. U. Bergmeyer (Ed.). Methods of enzymatic analysis , 2nd ed. (Vol. 2, pp. 885–915), Weinheim: Verlag Chemie.
15. J.K. Sierecka Purification and partial characterization of a neutral protease from a virulent strain of Bacillus cereus International Journal of Biochemical and Cell Biology 30 1998 579 595
16. V. Sreenivasamurthy K. Krishnamurthy Place of spices and aromatics in Indian Dietary Journal of Food Science 8 1959 284 288
17. T.A. Tyler J.A. Genzale Liquid chromatographic determination of total niacin in beef, semolina and cottage cheese Journal of Association Analytical Chemistry 73 1990 467 469
18. N.W. Tietz E.A. Fiereck A specific method for serum lipase determination Journal of Clinical Chemistry 13 1966 352 358
19. E.I. Wheeler R.E. Ferrel A method for phytic acid determination in wheat and wheat fractions Journal of Cereal Chemistry 48 1971 312 316
20. C.W. Wilson P.E. Shaw R.J. Knight Analysis of oxalic acid in carambola ( Averrhoa carambola L.) and spinach by high performance liquid chromatography Journal of Agricultural and Food Chemistry 30 1982 1106 1108
21. M.K. Zainol A. Abd-Hamid S. Yusuf R. Muse Antioxidative activity and total phenolic compounds of leaf, root and petiole of four accessions of Centella asiatica (L.) Urban Food Chemistry 81 2003 575 581